Quality Characteristics of Sikhye made with Berries

Yang, Ji‐Won; Jung, Sung Keun; Song, Kyung‐Mo; Kim, Young Ho; Lee, Nam Hyouck; Hong, Sang Pil; Lee, Kyung Hee; Kim, Young-Eon

doi:10.17495/easdl.2015.12.25.6.1007

Cited by 5 publications

(1 citation statement)

References 25 publications

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“…http://dx.doi.org/10.20402/ajbc.2020.0051 (Aronia melanocarpa)는 다른 베리류에 비해 안토시아닌과 프로안 토시아닌 함량이 매우 높아 최근 국내에서 관심을 받고 있다 (Yang et al, 2015b;Park et al, 2016;Choi, 2019). 아로니아(Aronia melanocarpa; black chokeberry)는 장미 과(Rosaceae)에 속하는 다년생 낙엽관목의 열매로 블랙 쵸크베 리(black chokeberry), 블랙 베리(black berry), 아로니아 베리 (aronia berry) 등으로 불린다 (Jang et al, 2018).…”

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Evaluation of the Biological Activities of Berries as an Inner Beauty Ingredient

Kim¹,

Kim²

2020

Asian J Beauty Cosmetol

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Purpose: It has investigated the applicability of berries, which are significantly used in Korea, such as aronia (Aronia melanocarpa, AM), blueberry (Vaccinium corymbosum, VC), raspberry (Rubus coreanus Miquel, RCM), blackberry (Rubus fruticosus L, RFL), mulberry (Morus bombycis Koidz, MBK), and cherry (Prunus avium L, PA) as Inner Beauty Ingredients. Methods: After freeze-drying of these six berries, we measured the contents of Vitamin C and β-Carotene. We also measured MTT assay, NO (nitric oxide) assay, total polyphenol assay, and 2,2-diphenyl-1picryl-hydrazyl-hydrate (DPPH) free radical-scavenging activities to evaluate safety and biological activity (anti-inflammatory and antioxidation) using freeze-dried hotwater extracts from the berries. Besides, we obtained the correlation between active ingredients from the berries and biological activities. Results: It showed the highest results: mulberry for Vitamin C, aronia for β-carotene, and raspberry for total polyphenol assay, raspberry followed by aronia for DPPH free radical-scavenging activities; and aronia, blueberry, followed by raspberry for NO inhibitory effect. From these results, we confirmed that total polyphenol was highly associated with biological activities such as NO inhibition and antioxidant activity. Conclusion: Berry compounds will bring a synergistic effect as a tea or mist type, and we anticipate seeing future studies about antibacterial, whitening, and anti-wrinkle effects.

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Evaluation of the Biological Activities of Berries as an Inner Beauty Ingredient

Kim¹,

Kim²

2020

Asian J Beauty Cosmetol

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Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Shin¹,

Woo²,

Jo³

et al. 2017

Korean Journal of Food Preservation

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This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%.

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Quality characteristics and antioxidant activity of yogurt dressing containing black currant extract

Woo¹,

Soon²

2018

Korean Journal of Food Preservation

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This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

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Quality Characteristics of Sikhye made with Berries

Cited by 5 publications

References 25 publications

Evaluation of the Biological Activities of Berries as an Inner Beauty Ingredient

Evaluation of the Biological Activities of Berries as an Inner Beauty Ingredient

Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract

Quality characteristics and antioxidant activity of yogurt dressing containing black currant extract

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